Monday, March 19, 2012

Thinny egg spinach sandwich

This is a really easy filling healthy breakfast, that taste GREAT! but without all the usual fat that can turn a perfectly good nutritious egg sandwich into one big greasy mess. 

Things you'll need
1 egg ( I use organic cage free)
1 triangle of laughing cow swiss cheese
handful of baby spinach
100 calorie english muffin(toasted)
1 tbsp olive oil
Cayenne pepper sauce
dash of salt

Step 1
 Put your english muffin in toaster, heat up your oil in a small frying pan, once oil is hot, crack the egg in the pan and let it cook, once the white starts to solidify, flip it so it looks like the above photo. Or if you prefer it scrambled, do that, or If you want to use just eggwhite, that's great to! 

Step 2

Add your Baby Spinach on top of the egg. let it cook till it looks a little wilted, then flip the egg and spinach over..the photo above is flipped again after the spinach cooked on the bottom of the egg, sprinkle with a little salt.

Step 3
Take your swiss triangle and cut it in halve lengthwise, shmear it on to both sides of the English muffin, and make a Baby spinach and egg sandwich, or split it in half and enjoy it as a open faced sandwich, add as much hot sauce as you like! 


Tip: you can add any extra veggies you like, green beans, asparagus, mushrooms, onions..they all taste great! Even some chives if you have any on hand. If you don't have the swiss triangle, just use light cream cheese. or a slice of swiss! Enjoy some fruit on the side! 

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